Categories: Meats 
      Yield: 4 servings 
  
     12 ts Pork; tenderloin, slices            2    Green onion;-- scallions, c 
           Marinade:                           2 c  Garlic; crushed 
    1/2 c  Soy sauce,                          2 pn Ginger; chopped, 
    1/4 c  Water,                                   Salt & pepper. 
      3 tb Sugar,                          
  
  Preparation: Combine the meat with the marinade and allow the mixture to 
  soak for about 2 hours at room temperature, Stir occasionally to make sure 
  all of the meat gets well coated. Then take the meat from the marinade and 
  dry on paper towels. Be sure to save the marinade. Coat the sides and 
  bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and arrange to pork 
  in the dish so there is only one layer of the meat. Bake in a pre heated 
  oven (375 F) for 50 minutes until the meat is tender. While the meat is 
  bak- ing take the marinade and in a sauce pan bring to a boil. When boiling 
  reduce the heat to low and cook for approx 15 minutes. The amount should be 
  a little reduced. 
   When the meat is finished baking pour its cooking juices into the reduced 
  marinade and bring the liquid to a boil again. Put the meat on a serving 
  dish and pour some of the hot liquid over the pork. The remain- der of the 
  hot liquid can be served seperately for those who wish to have more liquid 
  on their meat or as a gravy on their rice. Bul-ko-kee: Almost the Korean 
  National dish.Very popular in Hawaii and Korean cafes on the US west 
  Coast.. THEODORE SEDGWICK (XPST31A)